Traditionally, Steamed BBQ Pork Buns (Char Siu Bao) need several days to prepare. We’ll make it in just a few hours. No mother dough or ammonium bicarbonate is required in this recipe. Stay tuned to find out more!
Steamed BBQ Pork Buns (Char Siu Bao) Recipe: [ Ссылка ]
Char Siu Recipe: [ Ссылка ]
叉燒包，中文影片: [ Ссылка ]
Serves: 8 pieces
Prep time: 1 hour and 10 minutes
Rest time: 1 hour and 10 minutes
Cook time: 15 minutes
For the dough:
2 cups cake flour (260 g), and 2 tablespoons for dusting
3 tablespoons powdered sugar
1 tablespoon instant (rapid rise) yeast
2 teaspoons aluminum-free baking powder
1/4 teaspoon lye water
1/2 teaspoon white vinegar
2 tablespoons extra light olive oil
½ cup (118 g) lukewarm water (around 100 °F or 38°C) (water level slightly more or less depends on the humidity level)
For the filling:
1 tablespoon extra light olive oil
½ onion, finely chopped
1 tablespoon fermented red bean curd sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 tablespoon dark soy sauce
2 tablespoons honey
1/2 cup chicken stock
1 1/2 tablespoons cornstarch
4 tablespoons water
1 ½ cups diced Chinese BBQ Pork (Char Siu)
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